While out shopping, I picked up a box of King Arthur Baking Company’s Blueberry Lemon Scones Mix. Since it was a cold snowy day, I thought this is a perfect time to heat up the oven and bake those scones.
Making the Scones
Making the scones was fairly easy and quick to do.
You needed salt, a stick of butter, one large egg and some milk. Note: I used skim milk. As far as the salt goes, I only added a pinch of salt, but I rarely add salt when I’m baking or cooking. I, also, used salted butter. The blueberries in the mix were real. They used lemon drops for the lemon flavoring and some lemon juice powder. However, the completed scones had a nice lemon flavor to them and did not in any way taste artificial lemony.
I prepared my baking sheet by lining it with a sheet of parchment paper. I received a new baking sheet as a gift, so it was shiny and new.
I have all my ingredients ready to add to the mix. If you are making triangular scones, be sure to have a wooden ruler handy, so you can measure the size of the scone mixture on the pan.
The directions stated to combine the cold butter and scone mix until crumbly. This took the most amount of time. Then quickly add the egg and milk mixture only stirring until moistened.
I think this step is what keeps the scones light tasting. Remember don’t overwork the dough.
Triangular Blueberry Lemon Scones
The directions said to pat the dough into an 8-inch circle. This was a little difficult to do, so I pulled out a ruler to check the size of the dough. Then I was to cut the dough into eight traditionally sized wedges.
For me, the butter had warmed up in the mixture and now it was too sticky to cut. The Baker’s Tip on the box said to freeze the dough for 30 minutes for higher-rising scones, so I did this.
OK, when I pulled the baking sheet out of the freezer, I quickly cut the scone dough slightly pulling them apart. Note, I used the freezer downstairs since my freezer section upstairs wasn’t big enough to accommodate the large baking sheet.
The Baked Blueberry Lemon Scones
I was totally surprised when I opened the oven door to huge perfectly baked scones. They really rose during the baking process. Note: Be sure to preheat the oven.
I’m using my new baking sheet to bake the scones.
Ending Notes
In conclusion, I loved making these large blueberry lemon scones from a mix.
The baked scones were very large and tasted wonderful. The taste was a cross between a scone, muffin, biscuit, and tender cake. I’m used to hard tasting flavorless scones from the store or bakery. These were hot, super fresh tasting and superior to every other scone I tasted. Yummy!
The box said you could make an easy sugar glaze if you wanted to. However, these scones were great just as they were. I felt they did not even need the glaze.
I would definitely make these Blueberry Lemon Scones again.
Happy Wintertime Baking!